One of my personal favorite dishes is braised prawns. It happens to be the month of Golden Nine and Silver Ten, and seafood is everywhere. If I don’t eat one or two seafood dishes a week, I always feel like I’m missing out on seasonal delicacies.

Speaking of this braised prawn dish, there are two points that must be paid attention to. Whether the dish tastes authentic or not depends entirely on these two points.

This is Teacher Wang Gang’s specialty dish: Braised Prawns in Bohai Bay. When it comes to eating shrimps, friends from coastal areas have their own opinions, and the seafood specialty in the Bohai Bay area, prawns, is very suitable for braised prawns in oil.

of ingredients.

This kind of prawn is no stranger to everyone. Do you still remember the eye-catching news "Qingdao sky-high price prawns" two years ago?

Yes, the protagonist is the giant prawn produced in Bohai Bay.

How much would it cost for such a big shrimp?

In ancient aquatic works, Bohai Sea shrimps are highly praised, "There are shrimps in the sea, which are about a foot long and as big as a child's arm. Fishermen catch them in their nets, hold them in pairs, and dry or pickle them in the sun. They are called goods."

Prawns".

It can be seen that this kind of shrimp has two characteristics. One is that it is large and good-looking, shaped like a crescent moon, with a thin and smooth shell, and tender and plump meat.

As a specialty treasure in Chinese waters, the large female shrimp in spring only weighs 2-3 taels each, which is almost as heavy as a hairy crab. Therefore, it is famous internationally and enjoys the reputation of Oriental shrimp.

One shrimp in each hand, you can see that in addition to its eye-catching size, its meat quality and taste are also the most delicious.

If you ask someone who grew up by the sea to tell you what "fresh" means, most people will blurt out that it tastes like prawns.

I heard that there is a dialect in the Penglai Peninsula area to describe the delicious taste of a dish. They will say: "This dish is just like adding prawns, which is not delicious!" You can imagine the delicacies made with such prawns.

How delicious it is.

Of course, this does not mean that you must use such large shrimps to make this dish. As long as they are prawns from Bohai Bay, they can be delicious.

A large Bohai prawn is a meal. The unique oil stew in Shandong cuisine is a unique cooking technique. It is not because of how complicated it is, but because the dishes are made in this way, and the color is bright and shiny.

, which can not only keep the ingredients fresh and tender, but also have a fresh and slightly sweet taste.

As far as techniques are concerned, the initial stage of stewing is generally stir-frying or deep-frying, and then adding soup or sauce to simmer. The key is that the amount of juice added is much less than that of other dishes, and the simmering time must be long.

short.

Stewing is a unique cooking technique of Shandong cuisine. My stewing method is based on the cooking method of Master Wang Gang. Because the cooking pots and stoves he uses in the central kitchen are different from those used by ordinary families, so the time and

The heat is definitely different too.

However, the necessary process remains the same, and there are two things that everyone should pay attention to: 1. The shrimps must be fried first, preferably over medium-low heat to produce shrimp oil, which can maximize the umami flavor of the entire dish.

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2. Never add water when stewing, just rely on the moisture of the sauce and the prawns themselves, otherwise the bright maroon color will not be achieved.

You still need to pay attention to the cooking techniques of braised shrimps. Today I will introduce to you the delicious and delicious braised shrimps. This is a very common and easy-to-learn home-cooked delicacy that is in line with the autumn season.

In terms of appearance, the prawns are bright in color and cute in shape, making them extremely tempting no matter how they are placed on the plate. In terms of taste, they are mainly umami, salty and sweet, and are truly suitable for all ages.

It can be said that whenever this dish appears on your dining table, it will be swept away, and even the soup can be used for a bowl of white rice, which shows its charm.

Personally, I recommend eating shrimps with your hands. First, suck the soup wrapped in the shell, then take a bite of the plump shrimp meat, and finally suck on your fingers. The instant satisfaction will overwhelm you. This is a fun exclusive to foodies.

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Ingredients: 500 grams of fresh shrimp, 20 grams of ginger, 20 grams of green onions Seasoning: 2 spoons of soy sauce, 1 teaspoon of pepper, 1 spoon of cooking wine, 1 spoon of sugar (if you like something sweet, use soy sauce

+ Soft white sugar, if you like to eat slightly sweet, just use teriyaki sauce, completely replacing soy sauce, salt and white sugar) Method 1. Cut off the shrimp feet, shrimp whiskers and shrimp guns of the prawns, and cut the back of the shrimp.

Pick out the shrimp threads by the way.

Shred the ginger and mince the green onions and set aside.

(Because during the frying process, the shrimp feet and shrimp whiskers may be fried, which will affect the taste and presentation of this dish. If you are not so particular about eating at home, you can omit it) 2. Use cooking wine, soy sauce,

Mix pepper and sugar and make a bowl of sauce. Set aside.

(This seasoning sauce can be used analogously. If you add tomato sauce here, you can make tomato sauce prawns) 3. Heat the pan and add the base oil. When it is 60% hot, pour in the prawns and fry over low heat for about 5 minutes until the prawns become tender.

Turn golden on both sides.